Category: Soups

Serves: 4

Ingredients

• 1 tsp olive oil
• 3 Tbsp minced shallots
• 2 Tbsp minced fresh garlic
• 1 Tbsp grated peeled fresh ginger
• 1 (14.5 oz) can fat-free, lower-sodium chicken broth
• 3 (5-inch) pieces of fresh lemongrass, crushed
• 2 cups water
• 2 cups shredded, boneless rotisserie chicken breast
• 2 cups chopped bok choy
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 2 Tbsp fresh lime juice
• 1/4 tsp salt
• 2 cups hot cooked whole-grain rice noodles
• 1/8 tsp crushed red pepper

Directions

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to boil, scraping pan to loosen brown bits. Add lemongrass and 2 cups of water to broth mixture; bring to boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass.
2. Remove from heat; stir in cilantro, basil, lime juice and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.

Nutrition Facts

Calories 207, Total Fat 3.6g, Protein 22.5g, Carbohydrates 22.2g, Fiber 1g, Cholesterol 50mg, Iron 1mg, Sodium 663mg, Calcium 59mg